Creamy Potato and Kale Soup

plantbasedcooking.com

Marlene Clay Skiver

1 32 oz box vegetable broth

1 medium onion diced

1 large carrot diced

1 rib celery diced

1 cup of parsley chopped fine

1 tsp sea salt

1 tsp fresh ground black pepper

1 clove garlic pressed or chopped fine

2 medium potatoes diced

3 large leaves kale cut into thin ribbons

1 32 oz box unsweetened non-dairy milk

4 tsp cornstarch

1 ¼ cups nutritional yeast

1 tsp caraway seeds optional

Directions at plantbasedcooking.com

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